This Delia Smith flaky pastry is a classic, reliable recipe that produces beautifully light, crisp layers every time. The texture is tender yet structured, with delicate flakes that melt in the mouth. It’s a medium-difficulty pastry that rewards careful handling, but the method is straightforward and well worth mastering. From start to finish, it takes around 1 hour including chilling time.
Ingredients
For the Flaky Pastry
- 225g plain flour
- 175g butter (very cold, cut into small cubes)
- Pinch of salt
- Cold water (about 6–8 tablespoons)
How to Make Delia Smith Flaky Pastry
- Prepare the dough base: Place the flour and salt into a large mixing bowl. Add about one quarter of the butter and rub it into the flour until it resembles fine breadcrumbs.
- Add water: Gradually add cold water, mixing with a knife until the dough comes together. It should be soft but not sticky.
- Incorporate remaining butter: Turn the dough onto a lightly floured surface and roll into a rectangle. Scatter half of the remaining butter over two-thirds of the dough, then fold like a letter.
- Roll and fold: Turn the dough 90 degrees, roll out again, and repeat with the remaining butter. Fold once more to create layers.
- Chill the pastry: Wrap the dough in cling film and chill in the refrigerator for 30 minutes. This helps relax the gluten and firm up the butter.
- Final rolling: Roll out the chilled pastry to your desired thickness depending on your recipe, such as pies or tarts.
Tips
Why is my pastry not flaky?
This usually happens if the butter becomes too soft. Always keep ingredients cold and avoid overworking the dough.
How do I get even layers?
Roll the dough evenly and fold carefully each time. Consistent thickness helps create uniform flaky layers.
Can I make this in advance?
Yes, the pastry can be made a day ahead and kept chilled. It often improves in texture after resting.
Why is my pastry shrinking?
This is caused by overworking the dough. Handle it gently and allow enough resting time before baking.
Serving Suggestions
- Use for savoury pies such as chicken or steak
- Perfect for fruit tarts and sweet pastries
- Ideal base for sausage rolls
- Serve warm with fillings of your choice
Storage
Room Temperature
Raw pastry should not be kept at room temperature for long. Use immediately or chill.
Refrigerator
Wrap tightly and store for up to 2 days. Let it rest slightly at room temperature before rolling.
Freezing
Freeze for up to 3 months. Thaw overnight in the fridge before use.
Nutrition
- Calories: 320 kcal
- Carbohydrates: 24g
- Protein: 4g
- Fat: 23g
- Saturated Fat: 14g
- Sodium: 120mg
Values are estimates and may vary depending on ingredients used.
FAQs
Can I use margarine instead of butter?
Butter is recommended for the best flavour and flakiness, but margarine can be used if needed.
Do I need to chill the pastry?
Yes, chilling is essential to keep the butter firm and achieve flaky layers.
Can I use self-raising flour?
It is best to use plain flour as self-raising flour can affect the texture.
What can I make with flaky pastry?
You can use it for pies, tarts, turnovers, and savoury bakes like sausage rolls.
Delia Smith Flaky Pastry Recipe
Course: PastryCuisine: BritishDifficulty: Medium4
servings30
minutes40
minutes300
kcal1
hour10
minutesClassic flaky pastry with delicate buttery layers, perfect for both sweet and savoury dishes.
Ingredients
225g plain flour
175g butter, cold
Pinch of salt
Cold water
Directions
- Rub a portion of butter into flour and salt until crumb-like.
- Add cold water gradually to form a soft dough.
- Roll out and layer remaining butter by folding.
- Repeat rolling and folding to create flaky layers.
- Chill dough for 30 minutes.
- Roll out and use as required.
Notes
- Keep all ingredients cold for best results.
- Avoid overworking the dough.
- Chill between steps if needed.
